The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
This classic chili is perfect for a weeknight meal because it can be made in minutes. The only thing to chop is an onion.
How do you make good homemade chili?
- Heat olive in a large soup pot.
- Add chopped onion and cook for 5 minutes.
- Add ground beef and break it apart with a wooden spoon.
- Cook for 6-7 minutes.
MY LATEST RECIPES- Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne.
- Stir until well combined.
- Add diced tomatoes, kidney beans, beef broth, and tomato sauce.
- Stir well.
- Simmer for 20-25 minutes.
- Let the chili rest for 5-10 minutes before serving.
What do you top chili with?
In addition to the chili ingredients listed in this recipe for chili, you may also want to have these things as toppings.
- shredded cheddar cheese
- sour cream
- sliced green onions
- saltine crackers or oyster crackers
- diced avocado
What goes well with chili for dinner?
I’ve been playing around with this chili recipe for the past few months, making it many times. My family didn’t mind the repetition at all because I really do believe that I ended up with the best chili ever!
Watch the step by step recipe video for this chili recipe below.
The Best Classic Chili Recipe
The Best Classic Chili - This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 servings
Calories: 334kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper* -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Video
Notes
I typically skip the cayenne pepper because I have a young kiddo. Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.
Nutrition
Serving: 1/6th of the recipe | Calories: 334kcal | Carbohydrates: 34g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1249mg | Potassium: 1110mg | Fiber: 9g | Sugar: 10g | Vitamin A: 28.9% | Vitamin C: 15.5% | Calcium: 9.9% | Iron: 41.7%
This was great! We have little kiddos (1 and 3) and kept the cayenne pepper in, but doubled up on the beef, diced tomatoes, and tomato sauce. The kids loved it and we added a little crushed red pepper to ours once served. I’ve printed this recipe and am adding it to my winter favorites. Thank you!
I used ground turkey 93/7 for this and chicken broth made from bullion but it still turned out great and the flavor versus heat was on point! Thank you for sharing!
Excellent chili, my wife do like chili but she loved this chili
We have gluten and dairy free, plus low sodium in our family…this was easy to adapt. Thanks!
Earlier post and should have been 5 stars…touched wrong buttons.
Easy to follow but I thought the flavor was a bit overwhelming. I may cut back on the chili powder and cumin next time. I had added some corn for texture and my kids really enjoyed if served with a side of broccoli and cornbread. Will adjust spices and try again soon.
Excelent chili recipe! I’ve added 1/2 teaspoon of smoked paprika and a pinch of cocoa powder. Used a dutch oven and cooked at 150 Celsius for 2 hours, stirring every 30 minutes. My friends loved!! Thank you, Amanda.
Marcelo Kobayashi, your new follower from Brazil.
Omg my recipe is almost same I thought I could make mine better only difference is I use a little Worcestershire sauce and never have used sugar
You always need to add a small bit of sugar when using acid pretors/ingredients to counteract. A culinary must 🙂
Delicious!!!! Came out perfect.
This chili was AMAZING! I started it in the large skillet, deglazed the pan, and moved it all to the crock pot to simmer on medium for a few hours. This recipe is a keeper: toddler, teenager, and husband-approved. Thank you!
This is SO GOOD. Best chili I’ve ever made. The seasonings are on point!
I doubled this recipe. It was absolutely delicious. Everyone raved about the flavor. I had shredded cheddar and oyster crackers for toppings. Great crowd pleaser. I left cayenne out but it had plenty of zip.
I used ground Turkey as always but followed all other ingredients, and it was such a great change from box chili! I’ll be making this for now on.
Yum! Good quick chili! A+
Very good recipe! I made a double batch. The only modifications I made were to halve the amount of sugar-4 Tablespoons seemed a bit much even for a double batch! I used a Tablespoon salt, but it seemed a bit too salty for my preference so I added 2 cups water. The seasonings were still good and strong enough, but I think next time I’ll halve the salt as well and not put in extra water.
This is a wonderful and simple recipe The original spices are perfect i have made this a half dozen times to delight and cheers each time.
I use Frito’s corn chips as topper
Is this recipe gluten free? Cooking it for a friend and not very familiar with gluten restrictions. Thanks!
I always make chili but almost never return to the same recipe as it’s good but not awesome. This recipe is a keeper for sure! It’s just what i want in a chili. I tripled the recipe and used venison plus a little bacon to add flavor as the venison is such a lean meat. Thumbs up all the way!
Question: is the chili powder here paprika? Thank you!